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Za’atar White Bean & Rice Bowls
with Carrots, Sweet Peppers & Marinated Feta
35 MIN
2 Servings
From the Test Kitchen
At the base of these flavor-packed bowls is a gorgeous blend of red, brown, and wild rice—studded with sweet carrots, then topped with herby za’atar-spiced beans and sautéed peppers. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
Get CookingWellness Details
Plant-Forward
Mediterranean Diet
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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½ cup Red Rice Blend
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1 15.5 -Ounce Can Cannellini Beans
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1 Lemon
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4 oz Sweet Peppers
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2 cloves Garlic
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1 oz Pitted Niçoise Olives
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1½ oz Feta Cheese
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1 oz Sliced Roasted Red Peppers
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1 tsp Whole Dried Oregano
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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6 oz Carrots
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the feta:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the beans:
Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the sweet peppers:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
5
Cook the carrots & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. To the pot of cooked rice, add the cooked carrots and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beans, cooked sweet peppers, and marinated feta. Enjoy!
1
Cook the rice:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the feta:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the beans:
Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the sweet peppers:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
5
Cook the carrots & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. To the pot of cooked rice, add the cooked carrots and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beans, cooked sweet peppers, and marinated feta. Enjoy!
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